Place 20 cookies Ina lg. ziptop plastic bag & leave one corner unsealed to allow air to escape. Put cookie crumbs and butter in a lg. bowl & mix until butter is incorporated. Press into the bottom of a 9 in. sq. pan.

Combine pudding mix & milk in a bowl, whisk until smooth and let stand 3 min. until soft-set. Fold in about 1.5 whipped topping. Spread pudding mixture over cookie mixture in pan.

Crush remaining cookies in the ziptop bag. Sprinkle half the cookie crumbs over pudding mixture.

Mix lemon curd with 1 cup whipped topping. Spread over crumb layer. Layer on remaining whipped topping, then sprinkle with remaining cookie crumbs. Cover with plastic wrap & refrigerate at least 8 hrs. before serving.